Wendy’s Chili (Copycat)
If you’ve ever craved the rich, hearty flavors of Wendy’s…
Servings: 12 servings
Ingredients
Ingredients
- ?2 poundsground beef85/15 hamburger meat
- ?1 oniondiced
- ?1 jalapeñodeseeded and diced
- ?2 stalkscelerychopped
- ?1 green bell pepperdiced
- ?1 29-ozcandiced tomatoes
- ?1 29-ozcantomato sauce
- ?1 29-ozcankidney beansrinsed and drained
- ?1 29-ozcanpinto beansrinsed and drained
- ?1 cupwater
- ?2 teaspoonsground cumin
- ?3 tablespoonschili powder
- ?1 tablespoongarlic powder
- ?1 teaspoondried oregano
- ?2 teaspoonssalt
- ?1/4 teaspoonground black pepper
- ?1 tablespoonwhite vinegaroptional
- ?Grated cheddar cheese and saltine crackersfor serving
Instructions
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add 2 pounds ground beef and cook, breaking it apart with a spoon, until no longer pink (about 6–8 minutes).
- Drain and discard excess fat from the pot, then return the browned beef to the pot.
- Add 1 diced onion, 1 deseeded and diced jalapeño, 2 chopped celery stalks, and 1 diced green bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the entire 29-oz can of diced tomatoes (with juices), the entire 29-oz can of tomato sauce, the rinsed and drained 29-oz can of kidney beans, the rinsed and drained 29-oz can of pinto beans, and 1 cup water. Stir to combine.
- Stir in 2 teaspoons ground cumin, 3 tablespoons chili powder, 1 tablespoon garlic powder, 1 teaspoon dried oregano, 2 teaspoons salt, and 1/4 teaspoon ground black pepper until evenly distributed.
- Bring the chili to a boil over medium-high heat. Reduce heat to low, partially cover, and simmer for 45 minutes to 1 hour, stirring occasionally.
- Remove from heat and stir in 1 tablespoon white vinegar, if using. Serve topped with grated cheddar cheese and with saltine crackers.
Equipment
- Cast Iron Pot
Notes
To make your chili spicier, add cayenne pepper to taste.
To make it milder, reduce or eliminate the jalapeno pepper.
You can omit the green pepperif you aren’t a fan, or replace it with red or yellow bell pepper.
This chili will also work with other types of ground meat.Substitute ground turkey, chicken, or a meat alternative to make this dish fit your dietary needs.
Storing:You can store your chili in the refrigerator for 3-4 days, or for several months in the freezer. To freeze chili, separate it into either meal sized or individual serving size amounts. Seal in a freezer safe, air tight container, and freeze. Your frozen chili can be reheated by allowing it to thaw first, and then reheating in the microwave or on low heat on the stovetop.
To make it milder, reduce or eliminate the jalapeno pepper.
You can omit the green pepperif you aren’t a fan, or replace it with red or yellow bell pepper.
This chili will also work with other types of ground meat.Substitute ground turkey, chicken, or a meat alternative to make this dish fit your dietary needs.
Storing:You can store your chili in the refrigerator for 3-4 days, or for several months in the freezer. To freeze chili, separate it into either meal sized or individual serving size amounts. Seal in a freezer safe, air tight container, and freeze. Your frozen chili can be reheated by allowing it to thaw first, and then reheating in the microwave or on low heat on the stovetop.